Chernivtsi challah

Votes: 5

Photo of the dish: Maggie Glaser

Time: 1 hour.
Complexity: easily
Quantity: 2 loaves

A detailed recipe for homemade baked goods with photos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 pack (7 g) of fast-acting yeast
3 and 3/4 tbsp. bakery flour
3/4 cup warm water (about 43°C)
2 CO eggs plus 1 egg for coating
1/2 cup vegetable oil
1.5 teaspoons of table salt
1/4 cup sugar
Sesame seeds for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: confectionery flour, yeast dough, eggs, sesame

Cooking the dish according to the recipe:

In a large bowl, combine the yeast and 3/4 cup flour, then stir in the warm water until smooth. Let sit, uncovered, for 10-20 minutes, until the mixture begins to ferment and rises slightly.
Mix 2 eggs, butter, salt, and sugar into the risen yeast. Stir until the eggs are incorporated and the salt and sugar are dissolved. Using your hands or a wooden spoon, stir in the remaining 3 cups of flour.

Once the mixture forms a loose ball, turn it out onto a work surface and knead the dough until it's soft and smooth, about 10 minutes. (Meanwhile, soak the bowl in hot water for easy cleaning if you plan to use it for rising.)
Place the dough in a warm, clean bowl and cover with plastic wrap. Let the dough rise until doubled in size, about 2 hours, depending on your kitchen temperature.
Line 1-2 large baking sheets (depending on how many buns you'll be making) with parchment paper or grease them. Divide the dough into 2 portions (450g each) for small buns, leave one portion (700g) for a large loaf (you'll still have enough dough left over for 3 buns), or divide into 16 portions (55g each) for buns.

Form the bread into a braid or any other desired shape, place it on the prepared baking sheets, and cover with plastic wrap. Let rise until tripled in size, about 1-1 hour 30 minutes.
Meanwhile, 30 minutes before baking, position racks in the upper and lower thirds of the oven if using two baking sheets, or position one rack in the upper third of the oven if using one baking sheet. Remove all racks above it. Preheat the oven to 180°C.
Beat the remaining egg with a pinch of salt to brush over the bread.
When the buns have tripled in size and don't bulge when gently pressed with your finger, brush them with the liaison. Sprinkle with poppy seeds or sesame seeds, if desired.
Bake the buns in the oven for 15-20 minutes, 450g buns for 25-35 minutes, or one for 35-45 minutes, until golden brown.
After 20 minutes, rotate the buns to ensure even browning. If a large loaf is browning too quickly, cover it with foil. When the bread is done, remove it from the oven and let it cool on a rack.